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Words Related to Food Ingredients - Leafy and Cruciferous Vegetables
Here you will learn the names of leafy and cruciferous vegetables in English such as "spinach", "broccoli", and "artichoke".
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spinach
[noun]
dark and wide green leaves of an Asian plant that can be eaten cooked or uncooked
iceberg lettuce
[noun]
a type of lettuce with crisp leaves that are pale green in color and form a round ball
arugula
[noun]
a peppery and leafy green vegetable commonly used in salads and as a garnish
chard
[noun]
a vegetable with white or red leaf stalks and large green leaves, used in cooking
chicory
[noun]
a blue-flowered herb of the daisy family, the root of which can be used with coffee and the leaves of which eaten in a salad
endive
[noun]
a leafy green vegetable with slightly bitter taste, often used in salads or cooked dishes
Swiss chard
[noun]
a vegetable with white or red leaf stalks and large green leaves, used in cooking
witloof
[noun]
a vegetable with elongated, tightly-packed leaves and a slightly bitter taste
watercress
[noun]
a plant that grows in running water with pungent green leaves that are used in cooking
salad greens
[noun]
a variety of leafy vegetables that are commonly used as the base for salads
cabbage
[noun]
a large round vegetable with thick white, green or purple leaves, eaten raw or cooked
cauliflower
[noun]
the flower head of a plant from the cabbage family that is white in color and is eaten as a vegetable
broccoli
[noun]
a vegetable from the cabbage family with a thick stem and many green or purplish flower buds
artichoke
[noun]
a round green vegetable with a cluster of thick green leaves that form a bud, used in cooking
globe artichoke
[noun]
the round flower head of a vegetable with thick green leaves, the heart of which is edible
Jerusalem artichoke
[noun]
a root vegetable with a nutty flavor, often used as a substitute for potatoes
kohlrabi
[noun]
the edible swollen stem of a plant of the cabbage family, used in cooking or salads
pak choi
[noun]
a leafy green vegetable with white stems and dark green leaves, commonly used in Asian cuisine
savoy cabbage
[noun]
a leafy green vegetable with crinkled leaves and a mild, slightly sweet flavor
Brussels sprout
[noun]
a small round green vegetable from the cabbage family, used in cooking
Chinese cabbage
[noun]
a type of elongated vegetable native to Asia, with pale green leaves and thick white stems, used in cooking
brooklime
[noun]
a leafy green vegetable with small, rounded leaves and a mild, slightly peppery flavor
fat hen
[noun]
a common name for the plant species Chenopodium album, known for its edible leaves and seeds
lamb's lettuce
[noun]
a leafy green vegetable with small, tender leaves and a mild, nutty flavor
samphire
[noun]
a European plant of the parsley family that grows on seacoast and is sometimes pickled
sea kale
[noun]
a Eurasian plant of the mustard family that grows near or in the sea, with edible young shoots
sorrel
[noun]
a European plant that is from the dock family, the leaves of which add a sour taste to the food
yarrow
[noun]
a flowering plant with fern-like leaves and clusters of small, aromatic flowers
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